This blend captures the essence of those cozy mountain lodge beverages we all crave during the holidays. I’ve replicated the exact balance of spices that makes Aspen’s famous mulling mix so irresistible.
With just a few simple ingredients and 10 minutes of mixing, you’ll have a warm, aromatic base for cider, wine, or tea. Make a big batch and keep it on hand all season.
Ingredients for Aspen Mulling Spices Copycat
Eight warm spices blend into that cozy mountain lodge magic you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Cinnamon 🌿 | 3 tbsp | Freshly opened for best aroma |
| Whole Cloves 🌶️ | 2 tsp | Lightly crushed for better infusion |
| Dried Orange Peel 🍊 | 2 tbsp | No sugar added variety |
| Star Anise Pods ⭐ | 4 whole | Whole pods for slow release |
| Allspice Berries 🌿 | 1 tsp | Crushed lightly before use |
| Cardamom Pods 🌿 | 6 whole | Green pods preferred |
| Ground Nutmeg 🌰 | ½ tsp | Freshly grated for maximum flavor |
| Dried Ginger 🌶️ | 1 tsp | Ground or crystallized |
Spices lose their punch fast, so bulk bins at natural markets are ideal for small, fresh batches. Penzeys is a great mail-order option if you’re not near a good spice shop. Whole spices like the star anise and cardamom pods keep longer than ground ones, so buy those in slightly bigger quantities (they’ll last 6-12 months in a dark cabinet).
No whole cloves? Ground cloves at half the amount works, but add them later in your brewing to avoid bitterness. Swap dried orange peel for zest from 2 fresh oranges (dry it first in a low oven). If you can’t find allspice berries, ground allspice at one-third the volume is fine—just stir it in carefully.
Store this in an airtight container away from light and heat. It’ll stay potent for about 3 months—perfect for the whole holiday season. Makes enough for multiple batches of cider or wine (about 1/2 cup total).
Why You’ll Love This Recipe
- No Fuss Mix: Just toss the cinnamon, cloves, and dried orange peel together—no chopping, no measuring spoons beyond the first use.
- Warm Spice Heaven: That first whiff of star anise and allspice steeped in cider hits like a cozy blanket on a chilly evening.
- Holiday Starter: I keep a jar ready for last-minute gatherings, gift toppers, or even a quiet night in with a good book.
- Pocket-Friendly Luxury: Honestly, these spices cost pennies per batch but taste like a fancy café blend.
Step-by-Step Instructions for Aspen Mulling Spices
Here’s how I create this fragrant blend—simple, foolproof, and ready for your holiday drinks.
Step 1: Prepare the Whole Spices
Start by lightly crushing the 2 tsp whole cloves and 1 tsp allspice berries with a mortar and pestle or the flat side of a knife. You just need to crack them open slightly to release their essential oils—don’t pulverize them. This step ensures the flavors infuse properly without overpowering the mix.
Next, take the 6 whole cardamom pods and gently press each one with the flat side of your knife to split the shell. The seeds inside will expose more surface area for steeping. The 4 whole star anise pods can be used as-is—they’ll slowly release their licorice-like aroma as they simmer.
Step 2: Combine the Ground Ingredients
In a medium bowl, add the 3 tbsp ground cinnamon, 0.5 tsp ground nutmeg, and 1 tsp dried ginger. Stir these together first to break up any clumps in the cinnamon or nutmeg. This ensures even distribution throughout the blend.
The cinnamon is the backbone of this mix, so make sure it’s fresh—old cinnamon loses its potency quickly. The nutmeg should be freshly grated if possible, as pre-ground versions can taste flat. The dried ginger adds a subtle warmth that balances the sweetness of the orange peel.
Step 3: Add the Citrus and Aromatics
Now, incorporate the 2 tbsp dried orange peel into the bowl with the ground spices. The orange peel adds a bright, citrusy note that cuts through the richness of the other spices. If your dried peel is in large pieces, break it up slightly with your fingers to ensure it disperses evenly.
Add the crushed cloves, allspice, cardamom, and star anise to the bowl. Gently toss everything together with a spoon or your hands, making sure the whole spices are well-distributed among the ground ingredients. You should see flecks of orange peel and the whole spices scattered throughout the mix.
Step 4: Store and Steep for Maximum Flavor
Transfer the blend to an airtight container. I like to use a glass jar with a tight-fitting lid to keep the spices fresh. Store it in a cool, dark place until you’re ready to use it. This blend will keep for up to 6 months, but it’s best within the first 2-3 months when the aromas are at their peak.
When you’re ready to use it, add 2-3 tablespoons of the mix to 4 cups of your favorite beverage (apple cider, wine, or tea) and simmer on low heat for 15-20 minutes. The liquid should turn a deep amber color and fill your kitchen with a warm, inviting scent. Strain before serving to remove the whole spices.
Pro Tips For Making Aspen Mulling Spices Copycat
- Toast Whole Spices: Lightly toast the whole cloves, star anise, and allspice berries in a dry pan for 1-2 minutes until fragrant—this wakes up their oils and makes the mulling spices taste richer.
- Grind Just Before Using: I learned this the hard way—grind the cinnamon and allspice fresh right before mixing, as pre-ground spices lose their punch faster than you’d expect.
- Skip Stale Orange Peel: If your dried orange peel smells like cardboard, it’s too old; swap it for fresh peel dried in a low oven for 30 minutes at 200°F.
- Use a Coffee Grinder: A clean coffee grinder pulverizes the star anise and cloves finely in seconds—way faster than a mortar and pestle, and it actually changes the outcome.
Perfect Pairings for This aspen mulling spices copycat
Beverage Pairings
This blend transforms 4 cups apple cider into a festive masterpiece. I simmer it with 2-3 tablespoons of the mix for 15-20 minutes—the kitchen smells like Christmas morning. Strain before serving to remove whole spices.
Wine Options
Red wine lovers should try this with Cabernet Sauvignon or Merlot. The cinnamon and orange peel bring out the fruit notes in the wine. I use 2 tablespoons per bottle and heat gently to avoid cooking off the alcohol. 🍷
Tea Infusions
For a non-alcoholic treat, steep 1 tablespoon in 2 cups black tea with a cinnamon stick. The cardamom and star anise add complexity that pairs beautifully with Earl Grey or English Breakfast.
Cocktail Creations
Add warmth to your cocktails by infusing simple syrup with this mix. Combine 1 cup water, 1 cup sugar, and 2 tablespoons of spices, then simmer for 10 minutes. Strain and use in hot toddies or spiced old-fashioneds. 🔥
Baking Uses
Sprinkle ½ teaspoon into cookie dough or cake batter for a holiday twist. The dried ginger and nutmeg add depth to gingerbread, while the orange peel brightens up sugar cookies.
Nutrition Facts
Frequently Asked Questions
How long does the spice blend stay fresh?
Stored in an airtight container away from light and heat, this mix stays potent for about 3 months. Whole spices like star anise keep slightly longer, but ground ingredients lose flavor faster.
Can I use ground spices instead of whole?
Yes, but reduce the amount by 1/3 to avoid bitterness. Add ground spices later in your brewing process. Whole spices release flavor more slowly and evenly.
What’s the best way to use this in tea?
Steep 1 tablespoon in 2 cups black tea with a cinnamon stick. The cardamom and star anise add depth that pairs well with Earl Grey or English Breakfast.
Can I make this without dried orange peel?
Use zest from 2 fresh oranges instead. Dry it first in a low oven at 200°F for 1 hour to concentrate the flavor.
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